This dish is great for if you want something Spanish style, without the rice. It gives you the same Spanish flavours and is great for pescatarians. I love barley as an alternative to rice – it makes a really good risotto and is really good with chicken dishes. Give it a go, it’s delicious!
100g pearl barley
1/2 onion chopped
1/2 red pepper chopped
1 tbs (tablespoon) tomato purée
2 tsp (teaspoons) paprika
2 sprigs thyme
1/2 glass white wine
2 tomatoes chopped
2 cloves garlic crushed
300ml vegetable stock
50g cooked and peeled prawns
Start by heating your barley in a pan over a medium/low heat in a little oil.
After a minute or so, add your onion and pepper and soften for 2 mins
Add the tomato purée and cook out for another 2 mins
Add the wine and let simmer for 2-4 mins
Add the Paprika, thyme, garlic and tomatoes and let soften for a further 2 mins
Pour in your vegetable stock and let simmer for 20 mins – the barley should be nearly cooked.
Add the lemon juice and the salmon, simmer for 3 mins
Add the prawns and cook for 2 mins, check for seasoning.
Delicious for a filling and healthy meal, made in one pot so less washing up!
Cals – 251, Fat – 2.3, Carbs – 35.1, Protein – 18.6,